BeefExtreme said:

Horsechestnut is a cool tree.  Never seen it really be a problem anywhere but who knows.

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fontinalis666 said:

I used to live on a property that had a super old black oxford apple tree on it, one of the coolest fucking apples imo. Super tasty and just stunning. The outter edge of the flesh near the skin would get a blushy pink, and the skin was soo dark red it looked black.

langten69 said:

fontinalis666 said:

I've been going hard on the summer edition redbull, full sugar of course. It's sudachi&lime flavored and I realized the other day it's very reminiscent of mountain dew and it honestly made me like it a little less lol.

Langten, you should pull a scoby chunk off in a separate container and start feeding it coffee, shit's soo good 🤌

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What in the ever living fugg are you talking about

Im so intrigued...

Tell me more

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Swap the tea for coffee, start with like a half strength brew to get it used to it and then go full blast after the first ferment. I used to add a lil blueberry syrup for a secondary ferment on it and it was killer

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Man that sounds awesome, I'm gonna give it a go

tryptkaloids said:

I dont even like kombucha and i wanna try it

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GymnCarrey said:

I make my own yogurt to save costs. My partner eats a lot so we actually shave a decent chunk off our bills this way. Every batch is usually a little different starting from the stuff at the grocery store. Sometimes it turns out really mild and creamy and I like it better than the store bought. Other times it turns out very sour. Something to do with the mixed bacteria cultures and incubation temperatures I think. I've read that the really sour strain is extremely vigorous and tend to take over eventually. We stopped keeping a running culture because of that and just freeze smaller starter cultures from the original store bought culture every time now. We're looking into getting an heirloom culture that isn't a mix of multiple strains to keep a running one eventually though.

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BeefExtreme said:

DorkWithTheHair said:

Heheh, "dip and stick."

Also, still tryin' to get chocolate and apple mint cuttings to NOT fucking die on me.  Dunno what the crap I'm doing wrong and it's startin' to piss me off.

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Thems easy cuttings if youre keeping the right environment but honestly the best way to produce a fuck ton of
Mint is dividing. 


So like, grow a gallon pot of it. 
Take the plant out of the pot, cut 75% of the roots off, And 75% of the plant matter off. 

Now you have kindof a cookie, yes? Half plant half roots. Cut that into like ten bits and plant those in 3.5"
Pots.

Now you have ten mints.  In like 8wks theyll be finished and you can transplant those into gallons.  Rinse and repeat...

Now you have 100 mints... then 1000.  Congratulations, youre in the nursery business. Do this with like 3800 other plants, lose your mind completely, never sleep.  Only plants . Only work.  Oh youre sick? Too fuckin bad.  Oh you need a day off?  Its christmas you say?  Pffft... plants do not recognize your perennial "holidays".

Do this for 20 years and youll be a "horticulturalist" and be as fucking crazy as i am.

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callmehippie said:

I like the thick and creamy Greek ones

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Belintaf said:

Good morning, everyone!

It has finally cooled down and rained here, which fills me with life after this infernal summer.

I saw you guys were talking about yogurt — I can't really help you with that one, but... we make kefir at home. And a while ago, someone gifted me some kefir grains — really good ones.

The difference between commercial and homemade kefir is that commercial usually has <6 bacterial strains, whereas homemade has ~40. Because of that, the beneficial impact on the gut microbiota is completely different. The most curious thing is that scientists still haven't managed to create kefir grains artificially; they originated in the Caucasus Mountains thousands of years ago and have been traveling from hand to hand to this day. And yes, they reproduce!



I wouldn't mind sharing them if anyone wants some. Every so often, we end up with an excess of grains. I've seen that they can be dehydrated (though I've never tried it myself), so I imagine they could be shipped internationally. It might be worth a shot.

Two years ago, I was diagnosed with active Helicobacter pylori, and between the bacteria itself and the triple antibiotic therapy — my digestive system got completely wrecked... I spent almost two years feeling pretty awful after the treatment. Supplements, probiotics, diets, moxibustion, fermented foods... but honestly, ever since I started drinking this homemade kefir after meals, that was when I truly felt I was starting to get back to normal.

Let me know what you think,
I wish you all a fabulous day!

Hugs

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I also do homemade kefir, and those do look like some healthy kefir grains

Awesome work

I do agree that after drinking kefir almost every day had had a noticeable impact on my overall health

If you want to sample my kefir (grains) I'd be happy to send some too if i can figure out How to dehydrate them